These Chocolate Raspberry Cupcakes are the ultimate treat to satisfy your sweet tooth. With a rich and moist chocolate cupcake base paired with a tangy raspberry buttercream frosting, this combination of flavors is nothing short of irresistible. Whether for a special occasion or a sweet indulgence, these cupcakes are sure to impress.
Ingredients
For Chocolate Cupcakes:
1 ½ cups all-purpose flour
1 cup granulated sugar
½ cup unsweetened cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 large eggs
½ cup vegetable oil
1 teaspoon vanilla extract
¾ cup buttermilk
½ cup boiling water
For Raspberry Buttercream Frosting:
1 cup unsalted butter, softened
3-4 cups powdered sugar
¼ cup raspberry puree (fresh or frozen raspberries, pureed and strained)
1 teaspoon vanilla extract
Pinch of salt
Fresh raspberries, for garnish
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
For Chocolate Cupcakes:
Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
In a large mixing bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add eggs, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes.
Gradually add buttermilk and mix until well combined.
Stir in boiling water until the batter is smooth. The batter will be thin.
Fill each cupcake liner about ⅔ full with batter.
Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Remove from oven and allow cupcakes to cool in the pan for 5 minutes. Then transfer to a wire rack to cool completely.
For Raspberry Buttercream Frosting:
In a large mixing bowl, beat softened butter until creamy.
Gradually add powdered sugar, 1 cup at a time, until desired sweetness and consistency are reached.
Beat in raspberry puree, vanilla extract, and a pinch of salt until smooth and well combined.
If the frosting is too thick, add a tablespoon of milk or cream to reach the desired consistency.
Assembly:
Once the cupcakes are completely cooled, frost them with raspberry buttercream frosting using a piping bag or spatula.
Garnish each cupcake with a fresh raspberry on top.
Servings and Timing
Servings: 12 cupcakes
Prep Time: 20 minutes
Baking Time: 18-20 minutes
Total Time: 40-45 minutes
Storage/Reheating
I like to store these cupcakes in an airtight container at room temperature for up to 2 days. If you want to keep them fresh for a longer time, you can refrigerate them for up to 5 days. Just make sure to bring them to room temperature before serving so that the frosting softens. If you'd like to store them for even longer, these cupcakes can be frozen for up to 3 months. To freeze, wrap them tightly in plastic wrap and place them in a freezer-safe bag. Let them thaw before serving.
FAQs
How do I prevent my cupcakes from sinking in the middle?
I’ve found that cupcakes sinking can be caused by overmixing the batter or not baking them long enough. Be sure to only mix the ingredients until combined, and check with a toothpick to ensure they are fully baked before removing them from the oven.
Can I use frozen raspberries for the buttercream frosting?
Yes, I use frozen raspberries all the time. Just make sure to puree and strain them well to remove any seeds, and let them thaw before adding to the frosting.
Can I make the cupcake batter ahead of time?
If you’re short on time, you can make the batter ahead and store it in the fridge for a few hours. I recommend baking the cupcakes as soon as possible after making the batter for the best results.
Can I use a different fruit for the frosting?
While I love the combination of raspberry and chocolate, you can definitely try other berries or fruits like strawberry or blueberry for the frosting. Just adjust the sweetness to your liking and make sure to puree the fruit for a smooth texture.
Can I make the cupcakes without buttermilk?
If you don’t have buttermilk on hand, you can substitute with milk and a tablespoon of white vinegar or lemon juice. Just let it sit for about 5 minutes before using, and you’ll get the same tangy effect that buttermilk offers.
Conclusion
These Chocolate Raspberry Cupcakes are a perfect balance of rich chocolate flavor and fruity raspberry sweetness, making them an irresistible treat for any occasion. Whether you're baking them for a special event or just as a sweet indulgence, I’m sure you’ll love how these cupcakes turn out. They’re easy to make, beautiful to look at, and absolutely delicious.
Recipe:
Chocolate Raspberry Cupcakes
- Total Time: 40-45 minutes
- Yield: 12 cupcakes
- Diet: Vegetarian
Description
These Chocolate Raspberry Cupcakes are a delicious treat with a moist chocolate base and creamy, tangy raspberry buttercream frosting. Perfect for any occasion, this irresistible combination of flavors is sure to impress. Learn how to make these decadent cupcakes that will satisfy your sweet tooth and add a burst of fruity sweetness to your dessert table.
Ingredients
For Chocolate Cupcakes:
1 ½ cups all-purpose flour
1 cup granulated sugar
½ cup unsweetened cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 large eggs
½ cup vegetable oil
1 teaspoon vanilla extract
¾ cup buttermilk
½ cup boiling water
For Raspberry Buttercream Frosting:
1 cup unsalted butter, softened
3-4 cups powdered sugar
¼ cup raspberry puree (fresh or frozen raspberries, pureed and strained)
1 teaspoon vanilla extract
Pinch of salt
Fresh raspberries, for garnish
Instructions
For Chocolate Cupcakes:
-
Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
-
In a large mixing bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
-
Add eggs, vegetable oil, and vanilla extract. Beat on medium speed for 2 minutes.
-
Gradually add buttermilk, mixing until smooth. Stir in boiling water until the batter is smooth and thin.
-
Fill cupcake liners ⅔ full with batter.
-
Bake for 18-20 minutes, or until a toothpick inserted comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
For Raspberry Buttercream Frosting:
-
Beat softened butter until creamy in a large mixing bowl.
-
Gradually add powdered sugar, 1 cup at a time, until desired sweetness and consistency are reached.
-
Add raspberry puree, vanilla extract, and a pinch of salt, mixing until smooth. If needed, add milk or cream to adjust the consistency.
Assembly:
-
Once the cupcakes are completely cooled, frost them with raspberry buttercream frosting.
-
Garnish with fresh raspberries.
Notes
For a smoother frosting, make sure the raspberry puree is well-strained to remove seeds.
If using frozen raspberries, allow them to thaw and puree before using them in the frosting.
If you don't have buttermilk, substitute with milk and 1 tablespoon of vinegar or lemon juice.
- Prep Time: 20 minutes
- Cook Time: 18-20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 cupcakes
- Calories: 320 kcal
